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  1. Home
  2. Food

The beginner's guide to slow cooking: the basic beef casserole

Master the art of slow cooking for rich and tender flavours. - by Fast Ed
  • 24 Jul 2020
Prep: 20 Minutes - Cook: 210 Minutes - Serves 4-6
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Ingredients

1.2kg beef, diced*

½ cup plain flour

2 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

3 cups mixed chopped vegetables (carrot, onion, celery)

8 cloves garlic, chopped

4 bay leaves, crumbled

1 tsp ground cumin

1½ L beef stock

1 cup dried kidney beans, thoroughly rinsed

4 cups mixed green leaves, torn (kale, silverbeet, spinach, cavolo nero)

1 bunch parsley, finely chopped

Sea-salt flakes and freshly-ground black pepper

Seed bread, sour cream and carrot salad, to serve

Method

  1. Toss the beef in flour in a large bowl until well coated. Fry beef in batches in a large saucepan in olive oil and butter over high heat, until browned on all sides, then set aside. Add the vegetables, garlic, bay leaves and cumin and cook for 5 minutes, until softened.

  2. Pour in the stock and kidney beans and return beef to pan then bring to a boil. Reduce the heat to medium, then cover with lid ajar and simmer for 3 hours, topping up with water from time to time as required.

  3. Stir in the greens and parsley, then season with salt and pepper. Serve with seed bread, sour cream and carrot salad.

Cook's notes

* We will use three different cuts side by side for comparison – rump, bolar blade and gravy beef.

Beef casserole

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  • Food
  • Beef Recipes
  • Lunch Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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